{"title":"淀粉中淀粉含量升高","authors":"None Nin Suharti, None Geminsah Putra","doi":"10.36911/pannmed.v18i2.1594","DOIUrl":null,"url":null,"abstract":"Indonesia is a country that produces a lot of starchy materials such as cassava, sago, corn and others. Indonesia has the potential to develop an enzyme-producing industry, especially amylase. The utilization of starchy materials which so far has not been maximized and is still limited to conventional methods can be increased by enzymatic development processes. This will increase its economic value and at the same time increase state income. One of the enzymes that is currently very widely used in the food and beverage industry is amylase. Nin Suharti and Geminsyah Putra 2021 have succeeded in isolating and identifying thermophilic bacteria from the sidedust hot springs of North Sumatra. The advantage of thermophilic bacteria is that they can produce enzymes that are resistant to high temperatures / thermostable enzymes. These enzymes are able to survive and are active at high temperatures. Such properties are highly needed by enzyme-based industries. The use of enzymes that can withstand high temperatures in the field of biotechnology can reduce operating costs and increase reaction speed, this study uses various types of starch including potatoes, cassava and corn as suitable and easily available carbon sources for the production of amylase enzymes. Bacteria in the media with potato starch added can produce the highest amylase enzyme from the three treatments of 65 U/L. For bacteria added with corn starch, the result was 50 U/L of amylase enzyme. Meanwhile, the lowest of the three treatments was media with added sweet potato starch with a content of 39 U/L. The isolates generally had a round shape, jagged edges, grooved, and smooth, white colonies, microscopic bacilli-shaped, endospores and motile, positive for catalase, gelatin and citrate tests. With Gram staining, it generally shows a positive Gram reaction.","PeriodicalId":17721,"journal":{"name":"Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pemanfaatan Bakteri Termofilik Penghasil Amilase Pada Berbagai Pati\",\"authors\":\"None Nin Suharti, None Geminsah Putra\",\"doi\":\"10.36911/pannmed.v18i2.1594\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Indonesia is a country that produces a lot of starchy materials such as cassava, sago, corn and others. Indonesia has the potential to develop an enzyme-producing industry, especially amylase. The utilization of starchy materials which so far has not been maximized and is still limited to conventional methods can be increased by enzymatic development processes. This will increase its economic value and at the same time increase state income. One of the enzymes that is currently very widely used in the food and beverage industry is amylase. Nin Suharti and Geminsyah Putra 2021 have succeeded in isolating and identifying thermophilic bacteria from the sidedust hot springs of North Sumatra. The advantage of thermophilic bacteria is that they can produce enzymes that are resistant to high temperatures / thermostable enzymes. These enzymes are able to survive and are active at high temperatures. Such properties are highly needed by enzyme-based industries. The use of enzymes that can withstand high temperatures in the field of biotechnology can reduce operating costs and increase reaction speed, this study uses various types of starch including potatoes, cassava and corn as suitable and easily available carbon sources for the production of amylase enzymes. Bacteria in the media with potato starch added can produce the highest amylase enzyme from the three treatments of 65 U/L. For bacteria added with corn starch, the result was 50 U/L of amylase enzyme. Meanwhile, the lowest of the three treatments was media with added sweet potato starch with a content of 39 U/L. The isolates generally had a round shape, jagged edges, grooved, and smooth, white colonies, microscopic bacilli-shaped, endospores and motile, positive for catalase, gelatin and citrate tests. 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引用次数: 0
摘要
印尼是一个生产大量淀粉类原料的国家,如木薯、西米、玉米等。印度尼西亚有潜力发展酶生产工业,特别是淀粉酶。淀粉类材料的利用迄今尚未得到最大限度的利用,仍然限于传统的方法,可以通过酶的开发过程来增加。这将增加其经济价值,同时增加国家收入。目前在食品和饮料工业中应用非常广泛的一种酶是淀粉酶。Nin Suharti和Geminsyah Putra 2021成功地从北苏门答腊岛的侧尘温泉中分离和鉴定了嗜热细菌。嗜热细菌的优点是它们能产生耐高温的酶/耐热酶。这些酶能够在高温下存活并保持活性。以酶为基础的工业非常需要这种特性。在生物技术领域使用耐高温的酶可以降低操作成本,提高反应速度,本研究使用各种类型的淀粉,包括土豆、木薯和玉米,作为生产淀粉酶的合适和容易获得的碳源。在添加马铃薯淀粉的培养基中,3种处理的淀粉酶产量均以65 U/L最高。对于添加玉米淀粉的细菌,其淀粉酶含量为50 U/L。3个处理中,添加甘薯淀粉含量最低,为39 U/L。分离株形状一般为圆形,边缘呈锯齿状,沟槽状,光滑,菌落白色,显微镜下呈细菌状,内生孢子和可动性,过氧化氢酶、明胶和柠檬酸盐试验阳性。革兰氏染色通常显示阳性的革兰氏反应。
Pemanfaatan Bakteri Termofilik Penghasil Amilase Pada Berbagai Pati
Indonesia is a country that produces a lot of starchy materials such as cassava, sago, corn and others. Indonesia has the potential to develop an enzyme-producing industry, especially amylase. The utilization of starchy materials which so far has not been maximized and is still limited to conventional methods can be increased by enzymatic development processes. This will increase its economic value and at the same time increase state income. One of the enzymes that is currently very widely used in the food and beverage industry is amylase. Nin Suharti and Geminsyah Putra 2021 have succeeded in isolating and identifying thermophilic bacteria from the sidedust hot springs of North Sumatra. The advantage of thermophilic bacteria is that they can produce enzymes that are resistant to high temperatures / thermostable enzymes. These enzymes are able to survive and are active at high temperatures. Such properties are highly needed by enzyme-based industries. The use of enzymes that can withstand high temperatures in the field of biotechnology can reduce operating costs and increase reaction speed, this study uses various types of starch including potatoes, cassava and corn as suitable and easily available carbon sources for the production of amylase enzymes. Bacteria in the media with potato starch added can produce the highest amylase enzyme from the three treatments of 65 U/L. For bacteria added with corn starch, the result was 50 U/L of amylase enzyme. Meanwhile, the lowest of the three treatments was media with added sweet potato starch with a content of 39 U/L. The isolates generally had a round shape, jagged edges, grooved, and smooth, white colonies, microscopic bacilli-shaped, endospores and motile, positive for catalase, gelatin and citrate tests. With Gram staining, it generally shows a positive Gram reaction.